Determination of some chemical properties of pomegranate and lemon juice sauces in Gaziantep

In this study, some chemical properties of pomegranate and lemon juice sauces sold in the Gaziantep market were investigated. For purpose, six samples sauce taken. The total phenolic content, anthocyanin brix, titration acidity, pH, organic acid, sugar contents determined. According to results analysis determined as follows; content 0.27-1.41 mg GAE/g (PS); 0.37-4.77 µg/g PS; brix 68.45-73.20 %; acidity 4.3-8.7 % pH 1.32 -1.71. sauces, found a range 0.07-0.66 GAE/mL sauce, 5.1-7.6 %, 1.23-1.49, respectively. addition, main acid was detected citric quantity varied between 5.19-9.95 g/100g 52.26-84.59 g/L, glucose fructose for only sauces. It concluded that used study different from each other terms properties.